Monday, April 8, 2019

Italian Meatball Soup



A hearty and warming budget friendly soup that will be a hit with the whole family.

Italian Meatball Soup
Serves 8

  • 1kg lean beef mince
  • 2 litres hot water
  • 1 700g jar tomato passata
  • 1 tin crushed tomatoes
  • 1 cup risoni pasta
  • 1 brown onion chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons chopped fresh basil
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 2 bay leaves
  • 1/2 tablespoon vegeta beef stock powder
  • 1/2 cup breadcrumbs
  • 5 cloves garlic crushed
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 egg whisked
  • 2 teaspoons garlic powder
  • 1 tablespoon mixed dried Italian herbs
  • 3 tablespoons grated parmesan cheese
  • Salt and pepper for seasoning
  • Olive oil


1. Combine mince, dried Italian herbs, garlic powder, egg and breadcrumbs. Season with salt and pepper. Shape into small sized meatballs. Cover and allow to firm up in fridge for at least 30 minutes.
2. Once meatballs have firmed up, brown them in a frying pan on medium high heat with some Olive oil. Put aside.
3. Heat a small amount of oil in a large heavy-based pot over a medium high heat and saute onion, carrot and celery for five minutes. Add garlic cloves and fry for a further minute before stirring in tomato paste. Fry off for another two minutes before adding herbs, water, passata, tinned tomatoes and stock powder. Season with salt and pepper. Place meatballs into pot and bring to a simmer, reduce heat and allow to simmer for 45 minutes with the lid on, stirring every so often.
4. After 45 minutes, increase the heat until soup is rapidly boiling and add risoni. Cook per packet instructions and stir every so often. Serve soup and sprinkle with parmesan cheese.

xo Bec

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